Roasting the Veggie Layers

The first step is to prepare your vegetable layers. You’ll need aubergine (eggplant) and potatoes for the base of your moussaka.

1. Preheat your oven to 200°C (390°F).

2. Slice the aubergine and potatoes into even rounds. 2 large aubergines and 2 medium potatoes should give you enough slices to create two hearty layers.

3. Arrange the slices in a single layer on baking sheets. Brush the aubergine and potato slices with olive oil, then season them with salt and pepper to taste.

4. Roast them in the oven for about 20 minutes, or until golden and slightly crispy. Make sure to flip the slices halfway through to ensure even roasting.

Making the Lentil Filling

While your vegetables are roasting, you can work on the savory lentil filling.

1. Heat 1 tbsp olive oil in a large pan over medium heat.

2. Add 1 chopped onion and sauté for 5 minutes, until softened.

3. Add 3 minced garlic cloves and sauté for another minute until fragrant.

4. Stir in 1 cup tomato puree, 1 cup chopped tomatoes, 1 tsp dried oregano, ½ tsp ground cinnamon, salt, and pepper. Simmer for about 10 minutes until the sauce thickens slightly.

5. Add 1½ cups cooked lentils to the mixture and stir to combine. Let the lentil sauce cook for another 5 minutes until everything is well mixed and heated through.

Preparing the Vegan Béchamel Sauce

The béchamel sauce is what makes this dish truly indulgent. It’s creamy, velvety, and complements the other layers perfectly.

1. In a saucepan, melt 2 tbsp vegan butter over medium heat.

2. Once the butter has melted, whisk in 2 tbsp flour to create a roux. Cook for 2 minutes, stirring constantly to avoid lumps.

3. Gradually add 2 cups unsweetened plant milk while whisking to keep the mixture smooth.

4. Stir in 2 tbsp nutritional yeast, ½ tsp garlic powder, 1 tsp Dijon mustard, salt, and pepper. Cook the sauce until it becomes thick and creamy, about 5-7 minutes.

Assembling the Moussaka

Once all your components are ready, it’s time to assemble the layers.

1. Grease a 9×13-inch baking dish with a little olive oil.

2. Start by layering half of the roasted potatoes and aubergines at the bottom of the dish.

3. Spread the lentil sauce evenly over the vegetables.

4. Add the remaining potato and aubergine slices on top.

5. Pour the creamy vegan béchamel sauce over the top of the final layer of vegetables.

6. For an extra touch, you can sprinkle some vegan cheese or breadcrumbs on top for added crunch and flavor.

Baking the Moussaka

Now that your moussaka is assembled, it’s time to bake it.

1. Preheat your oven to 180°C (350°F).

2. Bake the moussaka for 30–35 minutes, or until the top is golden and bubbling.

3. Allow the dish to rest for about 10 minutes before slicing and serving. This will help the layers set and make it easier to cut.